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Recipe of Ultimate Delicata Squash Shepherds Pie for Lunch Recipe

Written by Arthur Bowen Oct 22, 2021 · 3 min read
Recipe of Ultimate Delicata Squash Shepherds Pie for Lunch Recipe

Recipe of Ultimate Delicata Squash Shepherds Pie for Lunch Recipe

Delicata Squash Shepherds Pie

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, delicata squash shepherds pie. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Delicata Squash Shepherds Pie is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Delicata Squash Shepherds Pie is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook delicata squash shepherds pie using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Delicata Squash Shepherds Pie:
  1. Get 4 small delicata Squash, cleaned and cut in cubes
  2. Make ready 2 cups, water
  3. Get 1 cup cooked mashed potatoes
  4. Get 1 vegan chicken bouillon cube
  5. Make ready 2 cups cooked red lentils (or any lentil of your choice)
  6. Make ready 1 1/2 cup each of chopped celery, onions and carrots
  7. Get 1 can tomato sauce, 8oz
  8. Prepare 1 cup thinly sliced green chard
  9. Prepare 1-2 tbsp Badia Mediterranean Blend
  10. Make ready 3 crushed garlic cloves or 1tbsp of ajo
  11. Prepare 2-3 tbsp coconut oil
  12. Prepare 1 tsp liquid smoke
  13. Take to taste Salt/pepper
Instructions to make Delicata Squash Shepherds Pie:
  1. Heat 2 tbsp of coconut oil in a frying pan on medium-high heat. Let it get slightly hot, then add onions, celery and carrots. Stir and cook for about 10-11 minutes or until the onions are slightly translucent. Add the green chard and cook for another 5-7 minutes. Add the lentils, liquid smoke, mediterranean seasoning and tomato sauce to the veggies. Add another tbsp of coconut oil to keep the food from sticking to the pan. Cook for another 7-9 minutes. Set aside
  2. Clean and cube the squash. In small pot, put in the squash, water and bouillon then cook for approx. 20-30 minutes on medium heat. Check the squash with a fork. If it's soft enough to go thru the fork then it's ready. When it's ready pour half of the liquid out of the pot. Add the cooked mashed potatoes to the squash then start to mash the ingredients together. When it becomes a smooth mixture, stir until fully blended.
  3. Take a 8"or 9" casserole dish and add the veggie mix to the dish. Evenly spread the mix throughout the dish. Take squash/potatoe mashed mix and put on top evenly coating the dish. Set oven to broil. Broil the dish for 10-15 minutes or until the top is nicely browned. Bon Appetite!

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